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How to make coconut butter

I enjoying eating some coconut butter every now and then. It is a natural and more nutritious replacements for things like frosting on baked goods and one of my favorites as a topping for low carb pumpkin pancakes. It is a bit sweet but also packs some good healthy fats as well as natural fiber found in coconut. On problem with the stuff it can be quite expensive costing between $10-15 for a 16 ounce container. Fortunately in most parts of the world raw bulk coconut ($3 a pound) is pretty cheap so with a food processor or Vitamix blender and very little effort you can make your own at the fraction of the price.

Yeah that’s pretty much about it…after a few iterations of step 2 everything should smooth out and have the consistency of what you see below.

Now enjoy immediately or pour in and store in an airtight container and use for many weeks (if it lasts that long). It will be pretty solid coming out of the fridge so what I typically do is chip as much as I need into a small container and nuke in the microwave for 10-15 seconds to soften it up.

You can also get crazy and mix in a tablespoon of cocoa/carob powder to make some chocolate coconut butter. Throw in some nut butter and you just made a bit more nutritious version of Nutella…